Lamb with warm lentil and celery salad
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Dry lentils
¾ cup(s), (150g), French-style
Red onion
1 medium, thinly sliced
White wine vinegar
¼ cup(s), (60ml)
Lamb rump, raw
400 g, (Buy 4x125g steaks), fat trimmed
Celery
3 stick(s), (300g), thinly sliced
Celery
1½ cup(s), leaves only
Reduced fat feta cheese
100 g, crumbled
Cherry tomatoes
250 g, halved
Olive oil
1 tbs
Dijon mustard
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Place lentils in a medium saucepan of boiling water over high heat. Reduce heat and simmer for 20 minutes or until lentils have softened but still hold their shape. Drain.
2
Meanwhile, combine onion and vinegar in a small bowl and set aside.
3
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Season lamb with salt and pepper. Cook lamb for 3 minutes each side or until golden brown and cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes. Thinly slice.
4
Combine celery and leaves, feta, tomato, oil and mustard in a large bowl. Add warm lentils. Drain onion and add to salad with lamb. Season with salt and pepper and gently toss to combine.
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